Try this thick and creamy vegan coffee smoothie for a delicious breakfast or morning snack! This peanut butter coffee smoothie is high in protein and easy to whip up in minutes in a blender. Made with frozen banana, coffee, coffee smoothie butter and protein powder, you’ll love this delicious combo!
Ingredient Notes A complete list of ingredients with amounts and full instructions is located in the printable recipe card below. This section covers ingredient and substitution considerations. Use any brewed coffee you like. Swap for almond butter, cashew butter, tahini or any other nut or seed butter. Frozen banana is key, don’t skip it! You’ll need 1-2 frozen bananas depend on their size. It doesn’t have to be exact though, so feel free to add more for a thicker, sweeter, larger smoothie.
Any kind of vanilla or chocolate protein powder works. Creamy chocolate smoothie in a glass mug with a straw. Do I have to use protein powder? The protein powder sweetens and thickens the smoothie but if you’d like to leave it out, try replacing it with an extra frozen banana or a mix of frozen cauliflower and frozen banana.
I would recommend using it though. Just swap the peanut butter for tahini, sunflower seed butter or Wowbutter. Overhead view of a chocolate smoothie sprinkled with cinnamon in a glass. Check out my post on adding veggies to smoothies for more details. Creamy chocolate smoothie in a mug with a glass straw. I’d love to hear about it! Click here to leave a review.
Add the coffee to a high-speed blender, then add the rest of the ingredients. Start blending on low then slowly increase speed and blend briefly until completely smooth and creamy. If needed, add a bit more coffee or plant-based milk of choice to adjust the consistency. Pour into a glass and enjoy! For extra volume and nutrition, try adding 1 cup steamed and frozen cauliflower or zucchini.
